Butternut Squash Pappardelle with Browned Butter and Chard

Ingredients

• 2 12-oz. pkg. peeled, cubed butternut squash, each cube cut into 1 1/2-inch pieces (6 cups)
• 2 Tbs. olive oil
• 1/8 tsp. ground nutmeg
• 8 oz. pappardelle
• 1 12-oz. bunch rainbow chard, stems chopped, leaves cut into ribbons
• 4 Tbs. unsalted butter
• 16 whole fresh sage leaves
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup shaved Parmesan cheese, optional

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